Opening the pool yesterday was a blast. it gave me an excuse to cook corn (even though it’s way too early for the good stuff)! So when it’s not quite ready to eat off the cob, I cut it off and do a yummy skillet corn.
- 5 Ears of corn shucked (do not cook)
- 5 slices of pancetta (sliced 1/4 inch)
- 1 tsp sriracha
- 1/4 cup of cream (in the summer the corn is creamier off the cob, so you can probably omit this ingredient with fresher corn)
- pepper to taste (the pancetta is salty enough)
Dice and render the pancetta in a large saute pan. Cut the corn off the cob. I use a bundt cake pan so it has a holder and somewhere for the kernels to fall.
Once the pancetta is crisp add the corn and salute for 4 minutes. Add the cream and saute until your desired consistency of the corn is met. sprinkle in sriracha and give it one last stir and serve hot.
One of my guests said that it does need to be stirred every once in a while in the serving dish or pan, so that the salt and flavors from the pancetta does not get lost at the bottom of your very delish dish.